In order to make powdered french toast we took our no-knead brioche and cut it into cubes. We cooked them over medium heat in a saute pan with generous amounts of sweet butter. Once the brioche was brown and caramelized we added maple sugar, salt, ground cinnamon and a few gratings of nutmeg. Then we cooled the mixture down and pureed it with an equal amount (by volume) of tapioca maltodextrin. The result was a light, sweet powder with crunchy maple-caramel bits that tasted like the essence of french toast. With this as a starting point we have a wide range of sweet and savory applications to explore, although Amaya prefers to eat it by the spoonful.